This slow cooker chicken parmesan pasta is packed with tender chicken, rich marinara, and melted cheese for an easy, hands-off dinner. A comforting, family-friendly twist on the Italian classic!
I found the original recipe on the Damn Delicious website. It feeds 8, but I've halved it and made a couple of other small tweaks, to taste.
The slow cooker is a great kitchen appliance, especially when we were working from home during COVID 19 - you can put something on first thing, or at lunch time (depending on how long it needs) and it's ready for dinner...perfect!
It's an incredibly quick recipe to prepare and it just takes an afternoon to cook.
The chicken ends up super tender, with hardly any effort needed to shred it. The tomato sauce is delicious and herby, and the oozy cheesy topping is just perfect. Easy comfort food from a slow cooker!
Give it go...i'm sure you won't be disappointed.
Tips
- Toppings - try garnishing with extra grated parmesan or chopped fresh basil. Toasted breadcrumbs will give some crunch, and a drizzle of balsamic glaze will give a sweet-savoury finish.
- Veggie boost - add chopped spinach, mushrooms or courgette in the last hour of cooking.
- Protein swaps - swap the chicken out for turkey, meatballs or a plant-based meat substitute.
- This slow cooker chicken parmesan pasta recipe is easily adapted if you’re cooking for less or more people. For info: half or the full recipe can easily be made in a 3.5L slow cooker. If doubling the recipe, you'll need a larger one (a 6.5L slow cooker will be suitable).
FREQUENTLY ASKED QUESTIONS
Yes - add dried pasta during the last 20 to 30 minutes and cook on HIGH, but stir often and monitor to prevent overcooking. Alternatively, cook it separately for a firmer texture.
It’s best to thaw first to ensure even cooking and food safety, especially in a slow cooker.
Yes - cook everything except the pasta and cheese, let it cool and then place in the fridge. Reheat, stir in the cooked pasta and sprinkle over the grated cheeses before serving.
Reheat gently on the hob or in the microwave with a splash of water or some stock to loosen it up.
Yes - instead of chicken, use meatless meatballs, roasted veg, or lentils for protein.
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How to make this Slow Cooker Chicken Parmesan Pasta
Ingredients
- 500g skinless boneless chicken breasts or thighs
- salt and freshly ground black pepper
- 2 x 400g tins chopped tomatoes
- 1 onion (approx. 125g), chopped
- 1.5 tsp dried basil
- 0.5 tsp dried oregano
- 0.5 tsp dried parsley
- 0.25 to 0.5 tsp chilli flakes (optional)
- 300g pasta of your choice, eg: farfalle, rigatoni, penne, fusilli
- cooking salt
- 130g grated mozzarella
- 30g freshly grated parmesan cheese, plus extra to garnish
- dried or fresh parsley, chopped, to garnish (optional)
Instructions
- Season the chicken with salt and pepper and then place it into the slow cooker.
- In a large bowl, combine the tomatoes, onion, basil, oregano, parsley and chilli flakes, if using. Add the tomato mixture into the slow cooker and stir gently to combine. Cover and cook on low for 4 hours.
- 15 minutes before the end of the 4 hours, cook the pasta in a large saucepan of boiling salted water according to the packet instructions. Drain well in a colander.
- Remove the chicken from the slow cooker and shred it using two forks.
- Put the cooked pasta and shredded chicken into the slow cooker and stir to combine with the tomato sauce, check the seasoning, then sprinkle over the grated cheeses. Cover and cook on low for 10 to 20 minutes, or until the cheeses have melted.
- Serve immediately, garnished with dried or fresh parsley (optional).
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Slow Cooker Chicken Parmesan Pasta
Ingredients
- 500 g (1.1 lb) skinless boneless chicken breasts or thighs
- salt and freshly ground black pepper
- 2 (28 oz) x 400g tins chopped tomatoes
- 1 onion (approx. 125g) chopped
- 1.5 tsp dried basil
- 0.5 tsp dried oregano
- 0.5 tsp dried parsley
- 0.25 to 0.5 tsp chilli flakes (optional)
- 300 g (10.6 oz) pasta of your choice eg: farfalle, rigatoni, penne, fusilli
- cooking salt
- 130 g (4.6 oz) grated mozzarella
- 30 g (1.1 oz) freshly grated parmesan cheese plus extra to garnish
- dried or fresh parsley chopped, to garnish (optional)
Instructions
- Season the chicken with salt and pepper and then place it into the slow cooker.
- In a large bowl, combine the tomatoes, onion, basil, oregano, parsley and chilli flakes, if using. Add the tomato mixture into the slow cooker and stir gently to combine. Cover and cook on low for 4 hours.
- 15 minutes before the end of the 4 hours, cook the pasta in a large saucepan of boiling salted water, according to the packet instructions. Drain well in a colander.
- Remove the chicken from the slow cooker and shred it using two forks.
- Put the cooked pasta and shredded chicken into the slow cooker and stir to combine with the tomato sauce, check the seasoning, then sprinkle over the grated cheeses. Cover and cook on low for 10 to 20 minutes, or until the cheeses have melted.
- Serve immediately, garnished with dried or fresh parsley (optional).
Notes
- Toppings - try garnishing with extra grated parmesan or chopped fresh basil. Toasted breadcrumbs will give some crunch, and a drizzle of balsamic glaze will give a sweet-savoury finish.
- Veggie boost - add chopped spinach, mushrooms or courgette in the last hour of cooking.
- Protein swaps - swap the chicken out for turkey, meatballs or a plant-based meat substitute.
- This slow cooker chicken parmesan pasta recipe is easily adapted if you’re cooking for less or more people. For info: half or the full recipe can easily be made in a 3.5L slow cooker. If doubling the recipe, you'll need a larger one (a 6.5L slow cooker will be suitable).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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